We present to you… the best raw vegan cheesecake bars you’ll ever try!
Line a baking tray with baking paper. Tip the dates into a food processor and blend. Scoop out. Add the walnuts and salt to the food processor and process into a meal. Return the dates to the food processor to form a loose dough. Scoop the mixture into the prepared tin and smooth down forming the base. Place in the fridge.
Add the cashews to a blender a long with the vanilla, maple syrup, coconut milk, sea salt, oil and lemon juice. Blend until creamy and smooth. Scoop half of the filling out into a bowl. Tip the cacao powder into the blender with the remaining mixture and pulse until combined.
Scoop the vanilla mixture on to the base of the cheesecake followed by the cacao mixture and place in the freezer over night. Slice into bars to serve.